Tag: experience

Grilled steak with chimichurri sauce: a South American gastronomic experience – Italian Cuisine

There grilled steak with chimichurri sauce it is a culinary preparation with South American roots, particularly renowned for its simplicity and explosion of flavours. This dish, often served as a main portion, finds its moment of maximum appreciation in convivial dinners or on special occasions. Originally fromArgentina and of theUruguay, grilled steak with chimichurri sauce has become an icon of Latin American cuisine, celebrated for its combination of succulent meat and fresh, aromatic seasoning. The preference for the dish emerges especially during the warmer seasons, when the outdoor barbecue becomes a widespread social ritual. The history of this regional recipe is rooted in traditions gaucho from Argentina, where cattle herders, known as gauchos, roasted pieces of meat on the grill during long days of work in the pampas. Chimichurri sauce, a mixture of parsley, garlic, vinegar, olive oil and red chili pepper, comes from this tradition and serves to enhance the meat with a fresh and spicy touch. Steak, usually a thick cut like the rib or the ribeye, it is marinated briefly and then grilled to obtain a crispy outer crust and juicy meat inside. Travel with us to the expanses of South America and offer your diners this grilled steak with chimichurri sauce. It will be a real success!

linguine with lobster for an unforgettable gastronomic experience – Italian Cuisine

The linguine with lobster I’m a first delicious dishconsidered a regional specialty, particularly widespread in the coastal areas of Italy, such as Campania and the Sicily. The recipe has been passed down through generations, becoming a culinary tradition rooted in the local culture. However, in recent years, its popularity has extended beyond national borders, becoming a point of reference for lovers of gourmet cuisine all over the world. The origins of this recipe are rooted in the maritime traditions of coastal communities, referring to fishing and the way in which local communities created delicious dishes using fresh local ingredients.

The use of lobsters (small lobsters) gives the dish a distinctive and fine flavour. This regional recipe it can accompany evening meals, especially on formal occasions such as company dinners, banquets or holidays. Indeed, its complexity requires a more refined culinary environment, where guests can appreciate the delicacy of the crustacean and the perfection of the preparation of the linguine. The dish lends itself well to the warmer seasons, when lobsters are more abundant and the freshness of the ingredients can be appreciated to the fullest. Spring and summer are therefore the favorite periods to enjoy this delicacy. The preparation of this first course requires a series of precise steps and attention to detail. Initially, the lobsters are cleaned and their intense flavor becomes the heart of the sauce. The sauce, prepared with tomato, garlic, parsley and white wine, is then enriched with their delicate flavour, creating a harmonious combination. The linguine is cooked al dente and then mixed with the rich sauce before being served. The combination of flavors offers a balanced mix of sweetness, freshness and aroma. Impress your guests with these delicious lobster linguine. Success is guaranteed.

Pizza in Rome is an "elementary" experience – Italian Cuisine

In the alleys of Trastevere the smells, flavors and colors of the round-novelties baked by Mirko Rizzo chase each other

Coda alla vaccinara, saltimbocca, meatballs with sauce, chicory. They are among the typical dishes of Roman cuisine. Today they go from the plate to the Pizza and are transformed into tasty toppings for rigorously thin, well hydrated and rimless rounds.

The idea is of Mirko Rizzo, soul of The Elementary Trastevere (together with the partner Federico Feliziani), a novelty sign overlooking the alleys of old Rome. On one side Piazza Trilussa and the Lungotevere, on the other the Botanical Garden.

«It is a tribute to the city where I was born and to my mother Nina, a great lover of cooking. I learned from her to use the rolling pin, in the version without knobs and 30 cm long because the dough is often rolled out with just one hand ”, says Rizzo. «Let's make a pizza half a centimeter high, weighing 160-180 grams, leavening for 24 hours, cooked in wood. The flours (type 0 and 2, closest to wholemeal) come from a Marche mill, the extra virgin olive oil from Umbria ". A "bottom" ready to welcome special condiments: Coda Vaccinata (that's how it is called) mixes the classic vaccinara tail sauce with crunchy iced celery and grated dark chocolate, Bello de Nonna focuses on meatballs with sauce to lick the mustache with the addition of parmesan and parsley, Saltimbocca combines raw ham, fiordilatte, sage while Sweet Orange wants to satisfy vegetarians thanks to chicory, rich in phosphorus, calcium, vitamin A, married with sweet potato cream, pumpkin season, roasted onions, vegan garlic mayonnaise and a pinch of smoked paprika.

And, since the climate of Rome also invites you to stroll while eating in winter, Mirko Rizzo has also invented the Pizza al Volo. «Attention: we are not talking about pizza by the slice, but about a classic round folded and stuffed with other traditional recipes such as boiled meat in green sauce and pecorino and mint tripe, explains Rizzo. The Pizza al Volo by L’Elementare Trastevere can be bought "at the window" and enjoyed while looking at Rome. Breathing Rome. Eating Rome. Not just with the eyes.